Yes, blue cheese scones. While scones (or biscuits in the US) are usually sweet bread, I kind of like mine savoury. You can have them as a snack anytime or to accompany my favourite liquid meal.
Also, because it’s some kind of bread, it means baking, and baking on Sundays makes me happy. Baking + cheese is my winning Happy combination.
I made another version of these for the first time a couple of years ago for a friend’s 40th birthday party. Somehow I have gained a reputation of bringing the “weird, eyebrow-raising stuff” at parties – you know, the I’d-never-thought-of-that-but-it’s-nice kind of weird – but I like it. That means no one knows what to expect, unless it’s a special request.
This recipe in particular, I find it quite fun. You can make it sweet or savoury, use fruits, cheese, nuts, spices, herbs… the sky’s the limit, so long as you don’t change the “base” (the first 6 ingredients) too much.
- 250g / 9 oz. / 2 cups plain flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Salt & pepper to taste
- 50g / 1.7 oz. / ¼ cup cold butter, cut into chunks
- ¼ tsp ground cumin
- 1 egg
- 3 tbsp cold water
- 3 tbsp Greek yogurt, cold
- 100g / 3.5 oz. / 1 cup cold blue cheese, crumbled (you may use less if you want a milder cheese taste)
- 1 egg, beaten, for the egg wash
Preheat your oven to 220°C/425°F, and line two baking trays with parchment paper.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and cumin.
Using your fingertips, rub in the butter until you get a breadcrumb-like texture.
In another bowl, beat the egg with the water and yogurt.
Add to the flour and mix well with a wooden spoon to get a soft dough.
Add the cheese, salt and pepper and mix to just combine.
Turn on to a floured work surface and knead very lightly.
Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking tray. Tip: cut the dough straight down. Don’t twist your cutter to take it out or the scone won’t hold its shape.
Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg. Sprinkle with a little more cumin and/or sea salt.
Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack.
They are best eaten warm (optional: spread liberally with butter), but they can be stored up to 2 days in an airtight container.